Roasted Vegetables
Need a gluten free and primal side dish? Roasted Vegetables could be an amazing recipe to try.
Roasted Vegetable Lasagna
Ingredients
- 14 plum tomatoes (about 3 pounds total), halved lengthwise
- 1/4 cup extra-virgin olive oil, plus more for baking dish
- 1 teaspoon dried oregano
- 3 garlic cloves, thinly sliced
- Coarse salt and ground pepper
- 1 medium butternut squash, peeled, seeded, and sliced inch thick
- 3 bunches (about 2 1/2 pounds total) spinach, trimmed and washed
- 1 container (15 ounces) whole-milk ricotta
- 1/2 cup grated Parmesan
- 1 egg
- 1/4 teaspoon ground or freshly grated nutmeg
- 9 to 12 no-boil lasagna noodles (from a 9-ounce package)
- 1 pound fresh mozzarella, cut into pieces
Details
- Servings: 6
- Diet: High-Fiber
- Meal: lunch, dinner
- Dish: main course
Cuisine
- italian
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